Farmers Table in Livingston

Happy New Year! 2026
2026-01-01 08:00 - 17:00 (America/Chicago)

Chateaubriand with Lobster Risotto- tickets available
2026-01-02 18:00 - 20:00
Winter Pear Salad with Champagne VinaigretteA refreshing mix of baby greens, sliced ripe pears, candied walnuts, and crumbled goat cheese, all tossed in a bright and bubbly Champagne vinaigrette.
Chateaubriand with Lobster Risotto and Asparagus BéarnaisePerfectly cooked beef tenderloin, served alongside creamy lobster risotto and tender asparagus topped with a rich Béarnaise sauce.
Champagne Cupcakes with Strawberry SorbetLight and festive cupcakes, topped with sparkling Champagne buttercream and paired with a refreshing strawberry sorbet for a sweet and celebratory finale.

Grilled Ribeye Class- tickets available
2026-01-03 17:30 - 19:30
Spinach & Strawberry SaladBaby spinach tossed in a mustard balsamic vinaigrette, topped with fresh strawberries, candied pecans, blue cheese crumbles, and dried apricots.
Entrée
Grilled Ribeye SteakJuicy grilled ribeye served with sweet potato mashed potatoes, sausage- and creamy cheese-stuffed mushrooms, and finished with a bacon truffle compound butter.
Dessert
Apple Butter Pot de CrèmeSilky apple butter custard topped with a torched cinnamon graham cracker crust.

Mannsdale Dental
2026-01-06 12:30 - 14:30

Grilled Chicken Class
2026-01-06 18:00 - 20:00
Green Apple And Goat Cheese Salad
Arugula tossed in an apple cider vin topped with shaved green apples, sliced red onions and crumbled goat cheese
Grilled Chicken Breast
Chicken breast seasoned in a hearty herb marinade, flame grilled and finished with a lemon dill weed sauce
Brussel Sprouts
Halved and roasted brussel sprouts coated in a sweet chili sauce.
Jasmine Rice
White Jasmine rice, steamed and fluffed.
Creme Brulee
A rich vanilla french custard baked until desired texture and chilled topped with brulee sugar and fresh berries.

Rehearsal Dinner
2026-01-08 18:00 - 20:00

Bourbon Filet Class- -Sold Out
2026-01-09 18:00 - 20:00
Spinach & Pear SaladBaby spinach with sliced pear, julienne red onion, toasted walnuts, and feta cheese, tossed in a house-made balsamic vinaigrette.
Cast Iron Filets with Bourbon Shallot SaucePerfectly seared filet mignon finished with a rich bourbon–shallot reduction.Served over truffle mashed potatoes with a side of honey garlic roasted carrots.
Bourbon Bread PuddingWarm, decadent bread pudding infused with bourbon and served with a silky bourbon caramel sauce.

Private Class
2026-01-10 17:30 - 19:30

FCCI
2026-01-12 17:30 - 19:30

Peanut Butter and Jelly Chicken Wing Class
2026-01-14 18:00 - 20:00
Smoked Chicken Wings
Whole chicken wings smoked and grilled tossed in a crunchy peanut flavored butter sauce and strawberry jelly.
Mashed Sweet Potatoes
Roasted garlic puree mixed into a rich sweet potato mash
Brussel Sprouts
Oven roasted brussel sprout halves topped with a balsamic reduction and fresh herbs
Southern Style Banana Pudding
Banana pudding containing a rich vanilla custard, nicely ripened bananas, nilla wafers, and sweetened condensed milk.

Teriyaki Salmon Bowl Class- tickets available
2026-01-15 18:00 - 20:00
SaladShaved purple cabbage tossed in a creamy peanut dressing, topped with sushi-grade tuna, green onions, toasted sesame seeds, and fresh cilantro.
EntréeTeriyaki-glazed baked salmon served over steamed white rice, accompanied by shaved radish, edamame, carrot, and sliced avocado.
DessertCardamom and saffron ice cream with falooda noodles, finished with a fragrant rosewater syrup.

Crab Cake Class
2026-01-16 18:00 - 20:00
SaladMixed greens tossed in a blueberry vinaigrette, topped with feta cheese, pistachios, shaved radish, and crisp sliced apples.
EntréeTwo golden crab cakes served over Cajun mashed potatoes with roasted asparagus, finished with a spicy hollandaise and shaved scallions.
DessertSour cream coffee cake with a buttery crumble topping, served warm with hot caramel cream sauce.

Sous Vide Duck Breast Class- Sold Out
2026-01-17 17:30 - 19:30
Salad
Mixed Greens SaladFresh mixed greens tossed in a balsamic vinaigrette, topped with grilled chicken, green grapes, toasted walnuts, and blue cheese crumbles.
Entrée
Sous Vide Duck BreastMid-rare sous vide duck breast served with white cheddar cornbread pudding, roasted heirloom carrots, and finished with a red wine demi-glace.
Dessert
White Chocolate Bread PuddingWarm white chocolate bread pudding drizzled with rich chocolate sauce and garnished with fresh raspberries.

Luther Branson
2026-01-20 10:30 - 12:30

Grilled Salmon Class
2026-01-20 18:00 - 20:00
Spinach & Pear SaladBaby spinach with sliced pear, julienne red onion, toasted walnuts, and creamy goat cheese, tossed in a house-made balsamic vinaigrette.
EntréeGrilled salmon filet served over fluffy jasmine rice, accompanied by sweet chili Brussels sprouts and finished with a creamy lemon dill sauce.
Dessert
Blueberry Crumble with Lemon Ice cream

SR. Boys and Moms Class
2026-01-21 18:00 - 20:00

Grilled Pork Tenderloin class
2026-01-22 18:00 - 20:00
Salad- Crispy Mixed greens tossed in a Citrus vinaigrette topped with seared shrimp, mandarin oranges, goat cheese, toasted almonds and dried cranberries
Entree- Grilled lemon garlic pork tenderloin served over lentils with roasted heirloom carrots topped with a shallot butter sauce and crushed peppercorns
Dessert- Brown sugar biscuit served with a cherry compote and vanilla ice cream.

Pan Seared Grouper
2026-01-23 18:00 - 20:00
Butter Lettuce Salad
Butter lettuce, shaved radish, and cherry tomatoes with a light shallot vinaigrette.
EntréePan-seared grouper served over creamy parmesan risotto with garlic-roasted asparagus.
DessertClassic crème brûlée topped with fresh seasonal berries.

Cast Iron Filet with a Bourbon Sauce
2026-01-24 17:30 - 19:30
Spinach & Pear SaladBaby spinach with sliced pear, julienne red onion, toasted pecans, and creamy feta cheese , tossed in a house-made balsamic vinaigrette.
Cast Iron Filets with Bourbon Shallot SaucePerfectly seared filet mignon finished with a rich bourbon–shallot reduction.Served over truffle mashed potatoes with a side of honey garlic roasted carrots.
Bourbon Bread PuddingWarm, decadent bread pudding infused with bourbon and served with a silky bourbon caramel sauce.

Steak Diane Class- tickets available
2026-01-29 18:00 - 20:00
First CourseSpring mix tossed in a balsamic vinaigrette, finished with cherry tomatoes, shaved red onion, and fresh mozzarella.
EntréeGrilled beef tenderloin crowned with a classic Diane sauce, served alongside garlic-roasted green beans and silky pomme purée.
DessertWarm bourbon bread pudding topped with candied pecans and drizzled with a sweet bourbon sauce.

Grilled Filet Class
2026-01-30 18:00 - 20:00
First CourseMixed greens tossed in a honey-balsamic vinaigrette, topped with toasted walnuts, crumbled feta, thinly sliced red onions, and dried cranberries.
EntréeGrilled Filet Mignon served with green beans almondine , truffle-infused mashed potatoes, and a red wine demi-glace. (Cast iron filets if weather is bad)
DessertChocolate Pot de Crème finished with fresh raspberries and a white chocolate drizzle.

Private Event
2026-01-31 17:30 - 19:30, 2026-02-07 17:30 - 19:30

Ann Smith
2026-02-04 10:30 - 12:30

Mardis Gras Night!
2026-02-05 18:00 - 20:00
Appetizer
Cajun Crab Cakes with Remoulade Sauce
Main Course
Shrimp and Grits
Creamy Stone-Ground Grit Girl Grits topped with Spicy Shrimp and a Tasso Cream Sauce.
Dessert
Bread Pudding with Whiskey Sauce

Steak Au Poivre Class- 1 ticket left
2026-02-06 18:00 - 20:00
SaladMixed greens tossed in a maple bourbon dressing, topped with red onions, candied pecans, dried cranberries, and crisp Granny Smith apples.
EntréeCast iron–seared beef tenderloin topped with au poivre sauce, served with truffle mashed potatoes and Parmesan-roasted broccoli.
DessertWarm chocolate lava cakes served with vanilla ice cream.

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2026-02-10 08:00 - 17:00, 2026-02-11 08:00 - 17:00

Valentine Night Out-Sold Out
2026-02-12 18:00 - 20:00
Starter
Caviar with Traditional Accompaniments
Served with an array of classic toppings to complement its delicate brine.
Salad
Strawberry Walnut Salad
Fresh strawberries and toasted walnuts tossed in a white wine vinaigrette, finished with creamy goat cheese.
Entrée
Grilled Filet & Butter-Poached Lobster Tail
Set over risotto al funghi, finished with a shallot beurre blanc.
Dessert
Bourbon Bread Pudding
Served warm with a rich white chocolate sauce.

Valentine Date Night
2026-02-13 18:00 - 20:00
